All-American Potato Salad

All-American Potato Salad

By Tracey

All-American Potato Salad

from More Best Recipes by the editors of Cook’s Illustrated

Ingredients:

  • 2 pounds russet potatoes (about 4 medium), peeled and cut into 3/4-inch cubes
  • salt
  • 2 tablespoons distilled white vinegar
  • 1/2 cup mayonnaise
  • 1 medium celery rib, chopped fine (about 1/2 cup)
  • 3 tablespoons sweet pickle relish
  • 2 tablespoons minced red onion
  • 2 tablespoons minced fresh parsley leaves
  • 3/4 teaspoon dry mustard
  • 3/4 teaspoon celery seed
  • 1/4 teaspoon ground black pepper
  • 2 large hard-boiled eggs, peeled and cut into 1/4-inch cubes (optional)

Instructions:

Place the potatoes in a large saucepan and add water to cover by 1 inch.  Bring to a boil over medium-high heat then add 1 tablespoon of salt and reduce the heat to medium.  Simmer, stirring once or twice until the potatoes are tender, about 8 minutes.  Be careful not to overcook the potatoes or they will break apart in the salad.

Drain the potatoes then put them in a large bowl.  Add the vinegar and, using a rubber spatula, toss gently to combine (the potatoes may crumble a bit, don’t worry).  Let the potatoes stand until they are just warm (about 20 minutes) or even completely cool.

In a small bowl stir together the mayo, celery, relish, onion, parsley, dry mustard, celery seed, pepper and 1/2 teaspoon salt.  Using a rubber spatula, gently fold the dressing and eggs (if you’re using them) into the potatoes.  Cover the bowl with plastic wrap and refrigerate until chilled, at least one hour.  The potato salad can be made a day in advance and kept in the refrigerator.

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